If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: In my pantry I recently stumbled onto an ingredient which I don’t recall purchasing; balsamic jelly. I tasted it and knew at once that it would match well with summer fruits. A summer “gazpacho” immediately came to mind. I picked up a cantaloupe and some rasberries and set to work. This isn’t as outlandish as it might sound, there is for example a Spanish gazpacho that uses white grapes. I brought this to a community dinner and it just disappeared. The Brits loved it. So here you go. Serve as a first course or amuse bouche. —pierino
pound of ripe cantaloupe, after peeling and seeding, cut into chunks
ounces roasted marcona almonds
tablespoon balsamic jelly* or substitute a good balsamic viegar aged at least twelve years
teaspoon granulated sugar
- 1) Using a small food processor grind up the almonds. They should still be slightly coarse.
- 2) In a heavy duty blender (you have a VitaMix right?) blend the melon and berries.
- 3) Add the almonds, the balsamic jelly and the sugar and thoroughly liquefy
- 4) Pour into a pitcher and chill for at least two hours
- *If you can’t find balsamic jelly through your local Italian purveyor it is available online.
- This recipe was entered in the contest for Your Best Vegan Recipe